The detection of soybean flour in cocoa powder
Por: Altug, T
| Gonul, M.
Editor: Jul 1987Tema(s): CACAO EN POLVO | ADULTERACION | HARINA DE SOJA | CONTENIDO PROTEICO | CALIDAD | ADULTERATION | SOYBEAN FLOUR | PROTEIN CONTENT | QUALITYClasificación CDD: 633.7466
En: Journal of Food Quality (EUA) v. 10 p. 295-298Resumen: Protein analysis is evaluated for determining the presence and content of soybean flour which is used as an adulterant in cocoa powder. The coefficients of the determination were significant for estimating the level of adulteration. A protein scale is developed for quantitative measurement of soybean flour in cocoa powder.
| Tipo de ítem | Ubicación actual | Colección | Signatura | Estado | Fecha de vencimiento | Código de barras |
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Analítica
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Biblioteca Conmemorativa Orton | Colección de revistas | Disponible | 82924 |
++ 3 tab. 4 ref. Sum. (En)
Protein analysis is evaluated for determining the presence and content of soybean flour which is used as an adulterant in cocoa powder. The coefficients of the determination were significant for estimating the level of adulteration. A protein scale is developed for quantitative measurement of soybean flour in cocoa powder.
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